Microbiological Quality of Asadero Cheese Manufactured with a Plant Based Coagulant from <i>Solanum elaeagnifolium</i>

Abstract

In Chihuahua, north Mexico, the berries of Solanum elaeagnifolium (trompillo or silverleaf nightshade) have been used in the manufacture of artisanal filata-type asadero cheese. Solanum elaeagnifolium is a wild plant that possesses proteases in its fruit; those enzymes exhibit general proteolytic activities, which are useful in traditional asadero cheesemaking as a rennet substitute. These type of cheese is softer than those made with rennin or chymosin due to their water content and proteolysis. Thus, the aim of this work was to explore microbiological susceptibility of asadero cheese made with an extract from ripe berries and compared with those elaborated with commercial rennet. Crude extract of such fruit was obtained by salting out with ammonium sulfate (40%). Cheeses were obtained by a standardized process only changing the enzyme, packaged in plastic bag or vacuum bag and storage at 4˚C-6˚C. The study included the analysis of spoilage bacteria (total aerobic count, yeasts and molds), indicators of hygiene (total coliforms and E. coli) and fecal contamination (fecal coliforms) after 1, 7, 14, 21 and 28 days of production. Although cheese made with S. elaeagnifolium had lower microbial growth, the aerobic count and yeasts and molds count of all cheese samples showing a 28 days shelf life. Total coliforms, in limits beyond the established ones by the Mexican legislation for human consumption with no effect of the enzyme type used for production, as well as for fecal coliforms. Differences were detected just for packaged method, suggesting that good manufacturing practices take place not the plant coagulant.

Plant Milk-Clotting Enzymes for Cheesemaking

“…However, the main issue remains in its high PA, which causes an intense bitter flavor, not always appreciated by consumers [ 110 ]. In a study of Martínez-Ruiz et al [ 104 ], the berries of Solanum elaeagnifolium (trompillo or silverleaf nightshade) in Chihuahua, northern Mexico, have been used in artisanal cheese named Asadero. Cheeses were obtained by a standardized process (32 °C milk temperature, 40 min renneting time), just changing the enzyme source.…”

Evaluation of microbial quality and safety of selected dairy products with special focus on toxigenic genes of Bacillus cereus

“…Besides, cheeses are satisfactory sources for dietary calcium, phosphorus, proteins, and decreasing the possibility of diabetes type 2 occurred. Based on the microbial content, the safety of food is represented with great attention to people, health authorities, and food manufacturers all over the world (Martínez-Ruiz et al, 2013;CDIC, 2014). Recently, the consumption of plant-origin analogous dairy products (cheese substitutes) has increased in Egypt, especially flavoured cheese, due to many benefits such as; lower cost-effectiveness and its simplicity of processing using cheaper vegetable products to use in the catering cheese sectors (Guinee, 2007).…”

Characterisation and standardisation of Wangashi cheese production steps

“…The risk of toxicity should be taken into account after long consumption of traditional Fulani cheese, but no food poisoning related to this cheese intake has been reported so far (Egounléty et al, 1994). In addition, other plant or vegetable extracts are used as cheese coagulants for instance lemon juice (Adetunji and Babalobi, 2007), as well as the leaves and sap of Carica papaya as a coagulant (Martínez-Ruiz et al, 2013). Wangashi contains a lot of animal protein.…”